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	<title>Comments on: Wetzel&#8217;s Pretzels</title>
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		<title>By: Edamame Ravioli with Soy Sesame Dipping Sauce &#124; chik n&#39; pastry</title>
		<link>http://chiknpastry.com/2009/11/wetzels-pretzels/comment-page-1/#comment-1281</link>
		<dc:creator>Edamame Ravioli with Soy Sesame Dipping Sauce &#124; chik n&#39; pastry</dc:creator>
		<pubDate>Tue, 27 Apr 2010 17:41:19 +0000</pubDate>
		<guid isPermaLink="false">http://chiknpastry.com/?p=1172#comment-1281</guid>
		<description>[...] &#8211; I&#8217;d wrestle a kitten for those pretzels I made the other day. And yes, the freezer stash was also among the casualties this past weekend. [...]</description>
		<content:encoded><![CDATA[<p>[...] &#8211; I&#8217;d wrestle a kitten for those pretzels I made the other day. And yes, the freezer stash was also among the casualties this past weekend. [...]</p>
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		<title>By: Buttered Rum Sticky Buns &#124; chik n&#39; pastry</title>
		<link>http://chiknpastry.com/2009/11/wetzels-pretzels/comment-page-1/#comment-1213</link>
		<dc:creator>Buttered Rum Sticky Buns &#124; chik n&#39; pastry</dc:creator>
		<pubDate>Wed, 21 Apr 2010 14:05:26 +0000</pubDate>
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		<description>[...] (which is easily adaptable, by the way) in an even layer. You roll that lovely filling up like a stuffed pretzel, cut them so they look like extra-large gnocchi, and rest again. You bake, and douse them in the [...]</description>
		<content:encoded><![CDATA[<p>[...] (which is easily adaptable, by the way) in an even layer. You roll that lovely filling up like a stuffed pretzel, cut them so they look like extra-large gnocchi, and rest again. You bake, and douse them in the [...]</p>
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		<title>By: Aryn</title>
		<link>http://chiknpastry.com/2009/11/wetzels-pretzels/comment-page-1/#comment-286</link>
		<dc:creator>Aryn</dc:creator>
		<pubDate>Thu, 19 Nov 2009 23:58:23 +0000</pubDate>
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		<description>Okay, I am making these. Thanks!</description>
		<content:encoded><![CDATA[<p>Okay, I am making these. Thanks!</p>
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